Four-Ingredient Red Curry Chicken: chicken recipe

Four-ingredient chicken curry with noodles is easy, quick, and inexpensive to make. Made with coconut milk with an incredible taste! Top with chopped cilantro, green onions, and red peppers if you like.

Ingredients:

• 2 tablespoons coconut oil
• 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
• 1 (14 ounce) can cream of coconut (such as Trader Joe’s® Extra Thick and Rich)
• 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe’s®)
• ½ (16 ounce) package dried rice stick vermicelli noodles

Directions:

Step 1
Burn the oil in a large bag over high heat. Add the chicken cubes; cook until brown, about two minutes per side. Reduce heat to medium and add coconut cream and curry sauce. Cook until the chicken is lightly browned in the middle and the juices run clear for about five minutes. A quick reading thermometer installed in the center should read at least 165 degrees F (74 degrees C).

Step 2
Fill a large pot with a little salt water and bring it to a boil. dip in the vermicelli pasta and return to the intestines. Cooking the pasta is obtained, stirring occasionally until the pasta is soft but firm to the brim, 4 to 5 minutes. Effort.

Step 3
Reduce the temperature of the skillet to boiling. Add the noodles and allow to boil until the flavors are absorbed for about 5 minutes. Separate chicken and noodles between individual serving dishes.

Cook’s Note: